Andes Mint Cookies
Soft, chewy Andes mint cookies with rich chocolate and refreshing mint flavor; perfect for holidays or anytime you crave a bakery-style treat.
Print Pin Servings: 24 cookies
Calories: 160kcal
Cost: $8 – $10
Equipment
- 1 Large mixing bowl For wet and dry mixing
- 1 Electric mixer Stand or hand mixer
- 1 Cookie scoop Or tablespoon for uniform size
- 2 Baking sheets Lined with parchment paper
- 1 Parchment paper Prevents sticking
- 1 Wire cooling rack For cooling cookies
- 1 set Measuring cups/spoons Standard set
- 1 Rubber spatula For folding in ingredients
Ingredients
- 2 ½ cups All-purpose flour
- 1 cup Unsalted butter Softened
- 1 cup Brown sugar Packed
- ½ cup Granulated sugar
- 2 large Eggs Room temp
- 2 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsweetened cocoa powder
- 1 cup Semi-sweet chocolate chips
- 24 pieces Andes mint chocolates One per cookie
- 2 tablespoon Milk As needed
Instructions
- Cream butter and sugars; add eggs and vanilla.
- Whisk dry ingredients; fold into wet mix.
- Scoop dough; press Andes mint in center.
- Refrigerate dough balls 15 minutes.
- 350°F for 10–12 minutes.
- Rest 5 mins; transfer to rack.
Notes
For extra minty flavor, consider adding a few drops of peppermint extract to the dough. These cookies also freeze well after baking.
Nutrition
Serving: 35g | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 120IU | Calcium: 20mg | Iron: 1mg